Bibim Guksu (Korean Cold Noodles with Kimchi)

Method5 steps · about 20 min

1. 1

   Step 1: To make the bibim sauce, combine all the sauce ingredients in a bowl and mix well. Set aside. Crush the toasted sesame seeds (1 tbsp) in a mortar until coarsely ground. Set aside.

   Uses 1 tbsp toasted sesame seeds (crushed) · 2 tbsp Korean chili paste (gochujang) · 1 tbsp Korean chili flakes (gochugaru) · 1/2 tbsp soy sauce · 1 tbsp rice vinegar (or white vinegar) · 1 tbsp sugar · 1 tbsp sesame oil · 1 tbsp Korean plum extract (maeshil-cheong) (optional)

2. 2

   Step 2: Bring a pot of water to a boil. Add the noodles and cook according to the package directions. To make the noodles chewier, add some cold water when the water comes to a full boil. Repeat this process 2-3 more times whenever the water returns to a boil.

   cook noodles · 10 minUses 8 oz thin wheat noodles (somyeon)

3. 3

   Step 3: Drain the noodles in a colander and rinse under cold running water while tossing the noodles around. This helps to cool down the noodles and makes them chewier. Drain the noodles thoroughly.

   Uses 8 oz thin wheat noodles (somyeon)

4. 4

   Step 4: Put the cold noodles in a mixing bowl and add the bibim sauce. Toss the noodles with your hands or kitchen tongs until they are evenly coated.

   Uses 8 oz thin wheat noodles (somyeon) · prepared bibim sauce

5. 5

   Step 5: Divide the noodles into individual serving bowls. Top with your desired toppings, such as chopped kimchi (1/2 cup), sliced lettuce, cucumber, shredded cabbage, perilla leaves (2), and a hard boiled egg. Sprinkle the crushed toasted sesame seeds (1 tbsp) on top and serve immediately.

   Uses 1/2 cup chopped kimchi · 2 lettuce leaves (shredded) · 1/2 English cucumber (sliced into thin strips) · 2 perilla leaves (kkaennip) (sliced, optional) · 1 hard or soft boiled egg (sliced in half (Omit it for vegan diet)) · 1 tbsp toasted sesame seeds (crushed) · shredded cabbage, optional topping